History & Information
Members and friends of these five Scandinavian and/or Nordic societies: Danish Canadian
Society (Dania), Finnish Society of Edmonton, Icelandic Canadian Club of Edmonton –
Norðurljós, Sons of Norway Solglyt Lodge 4-143, and Vasa Order of America, Skandia Lodge
#549, work together effortlessly to provide the best possible experience culture and food.
Entertainment includes the Viking ship and cut-out family, ferocious troll, red Dala horse, and
the Valhalla Scandinavian Folk Dancers. The culture tent stretches from history revival to a
variety of chosen modern themes.
The Scandinavian food tent features the best of Nordic food with carefully planned menus
offering fantastic baked goods, desserts, traditional dishes, and the best coffee. Volunteers in
the Cold Drinks tent sell thirst-quenching drinks to all.
It has been a pleasure to bring our world to you!
Traditional Dishes & Recipes
Ham & Cheese Potato Pie
(Kinkku Juusto Peruna Piirakka)
1 c. mashed potatoes
1/2 lb. (a little more) butter or margarine
2 c. flour
3 tsp. baking powder
3/4 c. water
1 lb. (a little less) smoked ham
1 bundle green onion
3/4 c. cream
1/3 - 1/2 lb. grated cheese
1/4 lb. blue cheese
Mix baking powder into the flour, add other ingredients and stir into a smooth dough.
Spread the dough evenly and pat onto (parchment paper-lined) pan.
Bake at 425 F ( 225 C ) for about 15 min until starting to brown.
Chop the ham and onion.
Blend eggs and cream together and add other ingredients. Mix and crumble the blue cheese into the dough.
Spread the filling onto the bottom layer and continue baking at 400 F ( 200 C ) for about 20 min until golden brown.
Enjoy this delicious pie! ANNELI
1/2 Ib Finely ground beef
1/2 Ib Finely ground veal
1/4 Ib Ground pork
1 Cup Dry breadcrumbs
2 Cups Cream
2 1/2 tsp Salt
2 Tbsp Onion, finely chopped
1/3 tsp White pepper
1/4 tsp Ground allspice
2 Tbsp Butter
Soften the dry breadcrumbs in the cream
Combine remaining ingredients and mix well, then add the bread and cream mixture
With moist hands, form the meat mixture into meatballs
Cook over medium heat in butter until nicely browned and cooked through
Serves 4 to 6
1 cup Butter
1 1/2 Cups Sugar
2 Tbsp Cream
4 Cups Flour
1 Tbsp Baking Powder
1 Tbsp Cardomom Seeds
1 Ib Prunes, boiled, pitted, and put through a food processor
1 Cup Sugar
1 Tbsp Cinnamon
1/2 Cup Prune juice
Boil until thick and then cool.
Cream the butter, add sugar and then eggs, one at a time. Beat well.
Sift flour and dry ingredients.
Add alternately with cream and flavouring.
Knead in all the flour and divide into five equal portions.
Pat each portion of dough into a 9-inch layer tin and bake until a golden brown at 375 degrees.
Remove from pans while hot.
Cool and put together with the filling.
Sharon Bruce shared this recipe for Riskrem. It’s the recipe used by Sol glyt Lodge for the Scandinavian Food
Pavillion at the annual Edmonton Heritage Festival.
1 ½ cups rice (short-grain or pearl )
2 litres milk (8 cups)
Using a heavy pot heat the milk to lukewarm. Add the rice and stir.
Turn down the heat to medium. Continually stir as this can burn easily.
Continue to cook until the rice is very well done (This can take an hour or more). Taste to make sure the rice is soft.
Add ¾ to1 cup of sugar and a ½ tsp. of salt.
Leave the pudding to cool completely or overnight. Break up the rice grout with a fork and carefully fold in whipped cream.
(For an ice cream pail, add 1 litre of whipped cream).
Add 4 to 5 Tbsp. of sugar and vanilla flavouring to taste).
To 1 lb. raspberries and 1 cup sugar add almost the same volume of water. You can also use frozen juice or berries diluted with water. (I would use about 1 cup of water to make a juice). Heat and mash the berries so that you do not have lumps.
Use 1 Tbsp. of potato flour for every 2 cups of juice.
Bring the juice to a boil. Mix the potato flour with a bit of cool juice or water. Stir it well before adding it to the boiling juice. Stir in the potato flour mixture with a whisk to avoid lumps.
TAKE OFF THE HEAT IMMEDIATELY
Don’t over stir the sauce since that can make it gooey. The sauce should be smooth, translucent, and free from lumps.
1. We use Calrose Rice when we are making it. It is good short-grain rice.
Comes in a yellow bag and can be found at most stores. If you use long grain the texture will be grainy and hard as the rice will not melt down.
2. The secret to making the grout is to make sure the rice is cooked. Taste
the rice and if it is soft it is done. This can take anywhere from one hour or
more. The rice will increase in volume so make sure you have a large
enough pot to cook it in.
3. The amount of cream when whipped should be about equal to the volume of pudding. The time this takes is worth the result.
4. When whipping the cream use WhipIt in it. It is a stabilizer and can be found at a grocery store in the flour, baking section. It is a blue envelope and is by Dr. Oekter. This will help keep the cream stiff hence the final product can be kept for up to one week in the fridge. The grout cannot